Squash Casserole

By Susan52

Ingredients

• 1 pan of mexican cornbread, crumbled
• (I usually make a double serving)
• 1 pound yellow squash, sliced
• 1 onion, sliced
• 4 garlic cloves, minced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1 can chicken broth
• salt and pepper to taste

Preparation

Step 1

In a large pan, heat the butter and olive oil over medium heat.

Saute the onions, squash, and garlic until very soft. Add the cornbread, eggs, and the chicken broth to the vegetables and mix well.

Add the salt and pepper to taste. Pour the entire mixture into a prepared pan and cook at 350 degrees for 30 minutes until cooked thoroughly.